Pressure Cooker Classic Pot Roast Dinner with Onions and Carrots is the epitome of a wonderful Sunday Night family dinner, with very little effort. Add Radishes instead of Potatoes for a Low Carb/Keto meal.
Pressure Cooker Classic Pot Roast Dinner
Everybody loves a Pot Roast, but everybody doesn’t want to have to spend hours cooking the roast in the oven or on the stove.
Cooking in a Instant Pot or Pressure Cooker is a real treat, as it tastes like it was cooked for hours, but it wasn’t. No more do you have to heat up your whole house because you have a pot roast in the oven. In the middle of summer, if you want a pot roast, have it! Your house will stay cool.
Many people remember growing up and having a Pot Roast or Roasted Chicken on Sunday after Church or for a Friday Night Shabbos meal. Mom’s Pot Roast, Mom’s Best Pot Roast, is what kids and family members used to look forward too. You can have your Mom’s Sunday Pot Roast any day of the week, using a Pressure Cooker.
I love Pioneer Woman’s pot roast recipe, so I converted it to the Pressure Cooker, and it is just as delicious. Of course I did have to add my secret ingredient, which gives a nice boost of flavor. It’s kind of my signature move. I use this ingredient in my Pressure Cooker Holiday Baked Beans recipe and it seems to have caught on, as I see many others love this secret ingredient.
Did you guess what it is? It is Worcestershire Sauce. My other secret ingredient is Three Crabs Fish Sauce. I learned about Three Crabs Fish Sauce in the early 90’s when I first started going to a Vietnamese Pho joint. I’ve been using it in all kinds of cooking, as an “Umami” flavor booster, ever since. So, for this recipe, pick whichever one you have in your house, or use both. The result is the same.
Type of Roast makes a difference. Lean cuts of meal like a Round, Roast Prime Rib, London Broil Skirt Steak, etc., are not meant for the Pressure Cooker as they require a short cook time. Chuck Roast is a cheaper cut of meat. Not only is it cheaper, it is also a very tough cut meat and it needs a long and slow cook time in the oven in order to make it fork tender. Therefore, Chuck Roast is perfect for the Pressure Cooker and what our parents and parents used for their Pressure Cooker Classic Pot Roast Dinner.
Make sure you cut out the connective tissue in the roast. Connective tissue takes longer to break down than the meat and you don’t want to have to cook your roast longer than necessary. If your Roast is real fatty, cut out some of the fat.
The onions and carrots are caramelized in the Pressure Cooker first and then added back in after the Chuck Roast has cooked. This will keep the integrity of the vegetables and also will add lots of extra flavor to the meal. The Onions and Carrots will have a delicious “roasted” taste. A touch of Three Crabs Brand Fish Sauce, adds nice Umami and really takes this Pressure Cooker Classic Pot Roast Dinner up a notch.
Before adding your Olive Oil, allow the Pressure Cooker to fully heat. On the Instant Pot and GoWise, it will say HOT. Allowing a Stainless Steel Pot to fully heat, will help make the pot non-stick.
In order for the vegetables to stay in tact, but also have great flavor, the trick is to brown them first. I love onions, so I always use extra.
Cut the Carrots into thirds or in half. Try to get them all about the same side. After cutting the carrots in half, if some have a really thick bottom, slice them lengthwise.
After the Carrots have some nice color, remove them from the Pressure Cooker cooking pot and add them to the Bowl with the Onions. The bottom of the cooking pot may be a bit dry and if so, add in a little more Olive Oil.
If you need a little more Olive Oil, add it into the cooking pot. Sear the Chuck Roast on all sides. It should sear pretty quickly. Use Tongs to hold the meat up, so that you can sear the sides, as well.
With a Spatula, that can handle high temperatures, scrape the brown bits from the bottom of the Pressure Cooker cooking pot. Keep scraping until all the bits are loose, but be careful to not inhale the wine fumes. 🙂
Drop in the Minced Garlic and return the Chuck Roast to the Pressure Cooker cooking pot. Add in the Worcestershire Sauce and a touch of the Three Crabs Fish Sauce. If you have Homemade Beef Stock, use that, as it will add tons of flavor. You’ll have to adjust the Salt, depending on your personal taste. If you don’t have Homemade Bone Broth, add in some Beef Stock or Beef Broth.
Add in the Fresh Herbs and push them into the Beef Broth. It’s great to have an herb garden and to pick our herbs fresh and as needed. It’s time to cook this Pressure Cooker Classic Pot Roast Dinner!
After the pressure has been released, place the Carrots and Onions into the Pressure Cooker cooking pot. Push them down into the liquid. The cook time is short and the Veggies will be perfectly cook and totally in tack. 🙂
How Do You Make Gravy?
- After removing the Meat and Vegetables, strain the liquid.
- Place back in the cooking pot and press Sauté.
- Add 1 cup of red wine and 4 Tablespoons Butter. Simmer until the liquid has reduce by 50 Percent.
This Instant Pot Pressure Cooker Classic Pot Roast Dinner pairs well with my Pressure Cooker Creamy Mashed Potatoes or for a lower calorie option, try my Pressure Cooker Healthy Potato Carrot Mash. If you want to add small potatoes to this recipe, just add them in with the Carrots and Onions.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Electric Pepper Mill
- John Boos Maple Cutting Board with Groove
- Three Crabs Brand Fish Sauce
- Worcestershire Sauce
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Here is the handy printable recipe:
Pressure Cooker Classic Pot Roast Dinner with Onions and Carrots is the epitome of a wonderful Sunday Night family dinner, with very little effort
- 3-5 pound Chuck Roast
- 1 TBL Kosher Salt or to taste
- 2 tsp Freshly Ground Black Pepper or to taste
- 2 - 3 Tablespoons Extra Virgin Olive Oil
- 2 large Onions peeled and halved
- 6-8 large Carrots unpeeled and cut into big pieces
- 1/2 cup Red Wine/Cabernet optional
- 3/4 cup Beef Broth
- 1 TBL Premium Fish Sauce
- 1 TBL Worcestershire Sauce
- 2 cloves Fresh Garlic minced
- 3 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
Cut out connective tissues from roast. Generously salt and pepper the chuck roast. Cut the Onions in half and cut the Carrots into thirds.
Using the Sauté or Browning Button, heat the Pressure Cooker until hot and then add oil.
Add the halved Onions to the pot, browning them on both sides. Remove the Onions to a plate. Add the Carrots to the Pressure Cooker cooking pot and Sauté them until lightly browned, about 2-5 minutes. Remove the Carrots to the plate with the Onions for use later.
If needed, add a bit more Olive Oil to the Pressure Cooker cooking pot. Place the Chuck Roast in the cooking pot and sear it for about a minute on all sides until it is nice and brown. Remove the Chuck Roast to a plate.
Deglaze the cooking pot with the Red Wine, scraping the bottom with a whisk. Toss in Minced Garlic. Place the Chuck Roast back into the cooking pot and add the Beef Stock, Fish Sauce, Worcestershire Sauce and then add the fresh Herbs into the liquid.
Lock on lid and close the Pressure Valve. Cook on High Pressure for 50 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
Open lid and add the reserved Onions and Carrots (Radishes or Potatoes, if using) to the cooking pot with the Chuck Roast.
Lock on lid and close the Pressure Valve. Cook on High Pressure for 4 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
For larger roasts, add an additional 10 minutes.
If you want to add Small Red Potatoes, add them in with the Carrots and Onions.
Add Radishes instead of Potatoes for a Low Carb/Keto meal.
To make a Gravy
- Strain remaining liquid, press Sauté then add 1 cup of red wine and 4 Tablespoons Butter. Simmer until the liquid has reduce by 50 Percent.